Tested till perfect Milk Chocolate Cupcakes
Milk Chocolate Cupcakes
Photography by Matthew Kimura

Milk Chocolate Cupcakes

With two types of chocolate, these treats will appeal to the chocoholic in all of us.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2009

Recipe5 out of 5 based on 4 ratings.
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  • Portion size 12 cupcakes


  • 2 oz 2ozsemisweet chocolate, chopped
  • 1 oz 1ozmilk chocolate, chopped
  • 1/2 cup 1/2cupbutter, softened
  • 1/2 cup 1/2cupgranulated sugar
  • 2 2eggeggs
  • 1 tsp 1tspvanilla
  • 3/4 cup 3/4cupall-purpose flour
  • 1/2 tsp 1/2tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupsour cream
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In bowl over saucepan of hot (not boiling) water, melt semisweet and milk chocolates; let cool to room temperature.

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and chocolate.

In separate bowl, whisk flour, baking powder, baking soda and salt ; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Spoon into paper-lined or greased muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.

Nutritional Information Per cupcake: about

cal 192 pro 3g total fat 12g sat. fat 7g
carb 19g fibre 1g chol 56mg sodium 184mg
potassium 59mg

% RDI:

calcium 3 iron 4 vit A 9 folate 10
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